Cheesy Amish Breakfast Casserole
This breakfast casserole combines fluffy eggs, savory sausage, bread, and plenty of cheese.The ingredients create a hearty and satisfying morning meal.Overnight preparation makes the recipe convenient for busy schedules.Melted cheddar provides a rich, comforting flavor.You can easily add vegetables or substitute your favorite ingredients.Serve this casserole warm for breakfast, brunch, holidays, or family gatherings.
Ingredients
- 8 large eggs
- 2 cups whole milk
- 1 pound breakfast sausage
- 6 slices white bread, cut into cubes
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ medium onion, finely chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dry mustard
- ¼ teaspoon garlic powder
- 2 tablespoons chopped fresh parsley
- Butter or cooking spray for greasing
Instructions
- First, heat a large skillet over medium heat. Add the breakfast sausage and cook until completely browned. Break the sausage into small pieces while cooking.Next, add the chopped onion and cook until softened. Drain excess grease and set the mixture aside.
- Meanwhile, crack the eggs into a large mixing bowl. Add the milk, salt, pepper, dry mustard, and garlic powder.Whisk everything until the mixture becomes smooth and evenly combined. Set the bowl aside.
- Grease a 9-by-13-inch baking dish thoroughly. Spread the bread cubes evenly across the bottom.Next, sprinkle the cooked sausage and onion mixture over the bread. Add the shredded cheddar and Monterey Jack cheese.Finally, pour the seasoned egg mixture evenly over everything. Gently press the bread down so it absorbs some of the egg mixture.
- Cover the baking dish tightly with aluminum foil. Refrigerate it for at least eight hours.This resting period allows the bread to absorb the egg mixture. Consequently, the casserole develops a soft, rich texture during baking.
- The next morning, remove the casserole from the refrigerator. Let it sit at room temperature for approximately 20 minutes.Meanwhile, preheat the oven to 350°F (175°C). Bake the covered casserole for 30 minutes.Then, remove the foil and continue baking for another 15–25 minutes. The center should be completely set, while the cheese should become golden and bubbly.
- Remove the casserole from the oven and let it rest for 5–10 minutes. Sprinkle fresh parsley over the top.Finally, cut the casserole into squares and serve it warm. Pair it with fresh fruit, roasted potatoes, or a simple green salad.
Notes
- Use day-old bread for better absorption.
- Drain the sausage thoroughly after cooking
- Shred cheese yourself for smoother melting.
- Refrigerate the casserole before baking.
- Avoid overbaking the eggs.
- Let the casserole rest before slicing.
- Use low-sodium sausage when preferred.
- Refrigerate leftovers within two hours.